Taro Root Dumpling with Imitation Crab Meat Sauce

Taro Root Dumpling with Imitation Crab Meat Sauce

A melt-in-your-mouth dumpling with a thickened imitation crab meat sauce.

Ingredients: 5 people

Taro root
250 g net weight (about 6)
Katakuriko (for the rice dumplings)
as needed
Imitation crab meat
5 sticks
Daikon radish sprouts
1/2 pack
◎Dashi stock granules
1 tablespoon
1 teaspoon
◎Soy sauce
1 teaspoon
1 pinch (1 g)
Katakuriko and water
1 tablespoon each
Vegetable oil (for deep frying)
as needed


1. Peel the skin off the taro potatoes, wrap in plastic wrap, and microwave until soft (about 6~9 minutes).
2. Place Step 1 and the hanpen into a food processor and blend together.
3. When Step 2 is completely cooled, cut it in 5 pieces and roll them into balls after coating your hands with katakuriko.
4. Fry the rice dumplings in vegetable oil until golden brown on the surface (about 2-3 minutes).
5. Add water and the ◎ ingredients to a pot, bring to a boil, add the cut and washed daikon radish sprouts and shredded imitation crab meat, and bring to a boil.
6. Stir in the katakuriko dissolved in water into Step 5 over low heat.
7. Place the fried rice dumplings into a dish, top with Step 6, and it is done.

Story Behind this Recipe

I thought it might taste good if I could make a dumpling that would taste good with crab meat sauce.